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Doughnut-Hole Croquembouche

This kid-friendly version of a classic French Christmas treat subs doughnut holes for the traditional cream puffs. They're attached to a Styrofoam base to form a tall cone, which can then be decorated with candy or artificial leaves bought at craft stores.

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Preparation

Using tape, cover cone with paper. Place cone on turntable if using.

Arrange 1 ring doughnut holes around base of cone, placing as closely together as possible. Insert toothpick through each doughnut hole into cone to attach doughnut hole to cone, leaving end of toothpick sticking out (you'll push it in later with thimble).

Attach second ring of doughnut holes above first, again packing tightly and staggering so doughnut holes in second ring are not directly above doughnut holes in first ring.

Continue in same manner to attach remaining doughnut holes. For top tiers, if desired, slice off small amount of each doughnut hole on side facing toward cone to make shape more tapering. Finish covering cone with 1 doughnut hole attached to top of cone.

Using thimble, push in toothpicks until not visible.

Decorate by pushing candies and leaves into gaps between doughnut holes. If candies won't adhere, dip in corn syrup-water mixtur before attaching.

We made for a 5th grade holiday project called "holidays around the world". We used 50 donut holes and plastic holly, and wrapped the green floral cone with saran wrap. Took a total of 30 minutes to assemble. Cost about $6.99 for donuts, and $3 for cone, toothpicks and holly.